Chicken Tortellini

5 from 3 votes

This delicious chicken tortellini pasta recipe is loaded with juicy chicken and fresh broccoli, and smothered in a creamy sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Chicken Tortellini Recipe

Servings:

Calories: 536kcal

1 pound four cheese tortellini
3 cups fresh broccoli florets, trimmed to bite-size pieces
2 tablespoons olive oil
1 pound boneless skinless chicken breast, cut into 1- inch pieces (2 large)
4 tablespoons unsalted butter
½ cup yellow onion, small diced
1½ tablespoons fresh garlic, minced
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1½ cups shredded three-cheese blend, Parmesan, Romano, and Asiago, divided into 1 cup and ½ cup

In a large stock pot, boil the four cheese tortellini according to the package directions.
During the last 2 minutes of boiling, add the fresh broccoli florets to the pot of boiling tortellini. Drain the cooked pasta and broccoli florets. Set aside.
In a large skillet, on medium-high heat, add the olive oil and chicken pieces. Cook for 6 to 8 minutes or until the chicken pieces are cooked through and have some golden brown color to them.
Remove the chicken from the skillet and place it on a plate while you make the sauce.
In the same skillet, with the heat lowered to medium, add the unsalted butter, chopped onion, fresh minced garlic, garlic powder, salt, and black pepper. Saute the onion and spices for 1 minute or until they are soft and fragrant.
Whisk the flour into the butter until all the flour has been absorbed.
Slowly pour the chicken broth into the skillet. Be sure that you are whisking constantly to remove all lumps from the sauce.
Whisk the heavy cream into the sauce. Allow the sauce to bubble and simmer for 3 to 5 minutes to thicken the sauce.
Whisk 1 cup of the shredded three-cheese blend into the sauce.
Turn off the heat to the skillet and return the browned chicken pieces to the skillet along with the tortellini cheese pasta and broccoli florets.
Stir to coat all the pasta, chicken, and broccoli with the sauce.
Garnish the skillet of chicken broccoli tortellini with the remaining ½ cup of the three-cheese blend.

Don’t forget to add salt to the water. It adds flavor to the pasta while cooking.
When combining the ingredients with the tortellini, make sure to stir carefully to ensure the pasta pockets don’t get broken.
This chicken broccoli tortellini should be served while it is hot. As this dish cools, the pasta sauce will thicken.